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Food Science

TermDefinition
food industry An exchange-traded fund that invests in food and beverage companies, with the objective of matching the investment performance of an underlying index
gourmet a connoisseur of good food; a person with a discerning palate
trucker a long-distance truck driver.
wholesaler an intermediary entity in the distribution channel that buys in bulk and sells to re sellers rather than to consumers.
maturity the state, fact, or period of being mature.
processing perform a series of mechanical or chemical operations on (something) in order to change or preserve it
harvester the person gathering crops
grades a particular level of rank, quality, proficiency, intensity, or value.
distributor an agent who supplies goods to stores and other businesses that sell to consumers
packer a person or machine that packs something, especially someone who prepares and packs food for transportation and sale.
producer a person who oversees all aspects of video production on a television program
harvesting gathering (a crop) as a harvest.
retailer use drop shipping technique
microorganisms microbe is an organism that is so small that it is microscopic
spoiled diminish or destroy the value or quality of.
germ a microorganism, especially one that causes disease.
grader a person or thing that grades
nutrients nutritional components in foods that an organism utilizes to survive and grow.
dehydration your body does not have as much water and fluids as it should
evisceration removal of viscera (internal organs, especially those in the abdominal cavity)
blanching make white or pale by extracting color; bleach.
fermentation metabolic process that converts sugar to acids, gases, and/or alcohol.
sweetbreads the thymus gland (or, rarely, the pancreas) of an animal, especially as used for food
condensed milk canned milk that has been thickened by evaporation and sweetened.
carcass the dead body of an animal.
kosher Cooking, cutting, serving, and eating food that is satisfying the requirements of Jewish law.
shackles primary connecting link in all manner of rigging systems, from boats and ships to industrial crane rigging, as they allow different rigging subsets to be connected or disconnected quickly
refrigeration a process of moving heat from one location to another
freeze-drying preserve (something) by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation.
smokers a person or device that smokes fish or meat
tankage the storage capacity of a tank.
collagen the main structural protein of the various connective tissues in animals
irradiation the process or fact of irradiating or being irradiated.
canning a method of preserving food in which the food contents are processed and sealed in an airtight container
slaughter the killing of animals for food
split carcass sides of the animal
cream the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient.
shelf life the length of time for which an item remains usable, fit for consumption, or saleable.
giblets the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or soup
viscera the internal organs in the main cavities of the body, especially those in the abdomen, e.g., the intestines.
hoist a device used for lifting or lowering a load by means of a drum or lift-wheel around which rope or chain wraps
age the length of time that a person has lived or a thing has existed
food any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
casein is the name for a family of related phosphoproteins
rendering insensible an animal that is unconscious
bleeding out exsanguination
leaf fat dense fat occurring in layers around the kidneys of some animals, especially pigs.
tripe the first or second stomach of a cow or other ruminant used as food.
singe burn (something) superficially or lightly.
cottage cheese soft, lumpy white cheese made from the curds of slightly soured milk
block beef Edible muscle from cattle, which is commonly consumed throughout the world except where it is taboo
humidity the state or quality of being humid.
sanitation the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage or wastewater.
cross contamination This occurs when raw meat, poultry, seafood and eggs come in contact with ready-to-eat foods
norwalk virus also known as winter vomiting virus, is a virus named after Norwalk, Ohio, in the United States, where an outbreak of acute viral gastroenteritis occurred among children at Bronson Elementary School in November 1968
microorganism microbe is an organism that is so small that it is microscopic
wash clean with water and, typically, soap or detergent
temperature danger zone The temperature range in which food-borne bacteria can grow
prerinse to wash lightly, as by pouring water into or over or by dipping in water
salmonella a genus of rod-shaped bacteria of the Enterobacteriaceae family
shigella a genus of Gram-negative, facultative anaerobic, nonspore-forming, nonmotile, rod-shaped bacteria closely related to Salmonella
campylobacter jejuni a species of bacteria commonly found in animal feces
food borne illness Illness caused by food contaminated with bacteria, viruses, parasites, or toxins
hepatitis a A highly contagious liver infection caused by the hepatitis A virus
pathogen infectious agent is a biological agent that causes disease or illness to its host.
hair restraint when properly worn by food service personnel, demonstrate a commitment to good sanitation practices
refrigerator an appliance or compartment that is artificially kept cool and used to store food and drink
scrape push or pull a hard or sharp implement across (a surface or object) so as to remove dirt or other matter
sanitizer a sanitizing agent especially for use in connection with food.
e coli a Gram-negative, facultatively anaerobic, rod-shaped bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms.
clostridium botulinum a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum
vibrio cholerae a Gram-negative, comma-shaped bacterium
wash hands the act of cleaning one's hands with or without the use of water or another liquid, or with the use of soap for the purpose of removing soil, dirt, and/or microorganisms
dishes a shallow, typically flat-bottomed container for cooking or serving food
fall prevention the prevention of harm to patients, where harm can occur through errors of commission and omission
management businesses and organizations is the function that coordinates the efforts of people to accomplish goals and objectives using available resources efficiently and effectively.
uniform the distinctive clothing worn by members of the same organization or body or by children attending certain schools
glasses a pair of lenses set in a frame resting on the nose and ears, used to correct or assist defective eyesight or protect the eyes
fire safety being so constructed or protected as to be safe from destruction by fire
employees a person who works for another person or for a company for wages or a salary
apron a protective or decorative garment worn over the front of one's clothes and tied at the back
silverwear dishes, containers, or cutlery made of or coated with silver.
burns Damage to the skin or deeper tissues caused by sun, fire, electricity, or chemicals
HACCP system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
clean free from dirt, marks, or stains
knife an instrument composed of a blade fixed into a handle, used for cutting or as a weapon
hock the joint in a quadruped's hind leg between the knee and the fetlock, the angle of which points backward
OSHA Occupational Safety and Health Administration
FDA(Food and Drug Administration) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
EPA(Environmental Protection Agency) an agency of the United States federal government whose mission is to protect human and environmental health.
FDCA(Food, Drug, and Cosmetic Act) is a set of laws passed by Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of food, drugs, and cosmetics.
NOAA(National Oceanic and Atmospheric Administration) an agency in the Department of Commerce that maps the oceans and conserves their living resources
USDA(US Department of Agriculture) is the U.S. federal executive department responsible for developing and executing federal government policy on farming, agriculture, forestry, and food.
BATFA(Bureau of Alcohol Tobacco and Firearms) a federal law enforcement organization within the United States Department of Justice.
FSIS(Food Safety and Inspection Services) an agency of the USDA is the public health regulatory agency responsible for ensuring that that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged
USCS(US Customs Service) an agency of the U.S. federal government that collected import tariffs and performed other selected border security duties
TCES(Texas Cooperative Extension Services) formally established in 1915 after the 1914 passing of the Smith-Lever Act and in conjunction with Texas A&M University
USDOJ(US Department of Justice) is a federal executive department of the U.S. government, responsible for the enforcement of the law and administration of justice in the United States, equivalent to the justice or interior ministries of other countries
NAL(National Agricultural Library) a library of agricultural terms and definitions
FTC(Federal Trade Commision) an independent agency of the United States government, established in 1914 by the Federal Trade Commission Act.
CDCP(Center for Disease Control and Prevention) a federal agency that conducts and supports health promotion, prevention and preparedness activities in the United States with the goal of improving overall public health
meat inspection a United States Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions
merchantability a warranty implied by law that goods are reasonably fit for the general purpose for which they are sold
food claims Products that make a health claim must contain a defined amount of the nutrient that is directly linked to the health-related condition
food labeling A panel found on a package of food which contains a variety of information about the nutritional value of the food item
beta-Carotene β-Carotene is a strongly colored red-orange pigment abundant in plants and fruits.
Vitamin A vitamin is an organic compound and a vital nutrient that an organism requires in limited amounts
Protein Proteins are large biological molecules, or macromolecules, consisting of one or more long chains of amino acid residues.
Whey Whey, also called milk serum or milk permeate, is the liquid remaining after milk has been curdled and strained.
drying become dry
Golden rice Golden rice is a variety of rice produced through genetic engineering to biosynthesize beta-carotene, a precursor of vitamin A, in the edible parts of rice
Mechanical refrigeration often referred to simply as refrigeration, is a process by which heat is removed from a location using a man-made heat-exchange system.
Cheese heese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein
transgenic organisms Genes of one species can be modified, or genes can be transplanted from one species to another
Curd Curds are a dairy product obtained by curdling milk
low risk foods . Low risk foods carry a “Best Before” or “Best Before End” shelf life
bacteria large domain of prokaryotic microorganisms
chlostridium perfringens Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium
staphylococcus aureus gram-positive coccal bacterium that is a member of the Firmicutes, and is frequently found in the human respiratory tract and on the skin
clean free from pollution or other dangerous substances
listeria monocytogenes bacterium that causes the infection listeriosis
virus a small infectious agent that replicates only inside the living cells of other organisms
high risk foods any ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking
parasites an organism that lives on or in a host and gets its food from or at the expense of its host
sanitize make clean and hygienic
immunocompromised having the immune system impaired or weakened
medium risk foods Foods found to contain up to about 8mg phytanic acid in a normal serving
fungi any member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
trichinella spiralis a nematode parasite, occurring in rodents, pigs, horse, bears and humans, and is responsible for the disease trichinosis
personal hygiene a set of practices performed for the preservation of health
Created by: t_fleshman